Atelier Ea Vol. 7 (10-course tasting menu)

Atelier Ea – Vol. 7

January Extravaganza - A Winter Caviar Celebration

We’re excited to invite you to our next Atelier Ea pop-up in Copenhagen at Fiskerizakajaen, Smedetoften 25, 2400 Copenhagen NV — a bright celebration to lift the darker days of winter. ✨

Join us for an intimate dinner in vibrant Nørrebro, when we celebrate the season with January Extravaganza — a dinner full of light, texture, and a touch of indulgence. Creative chef Camilla Drost will serve a 10-course tasting menu that celebrates her love for the sea and vegetables. Our dear friend Bo Bratlann - sommelier at Botti, Harlo & Meyer, and previously at Noma and Amass - will be pouring a thoughtful selection of sparkling wines: bright, crisp and celebratory, with a joyful generosity that matches the menu.

In the quiet of winter, flavours become sharper. The sea turns colder, the herbs darker, the citrus brighter.

This pop-up dinner is a tribute to the ingredients that thrive in the cold; those that reveal their fullest character when the world slows down and the air turns crisp.

The menu opens with sea-born snacks: delicate croustades, shiso-wrapped fish and briny oysters touched with wild rose. From there, it moves through aromatic citrus, fermented umami, smoke, shells and deep winter greens. Each dish is built around clean Nordic flavours, precise acidity, and a generous, celebratory use of caviar.

This is not a heavy winter feast.
It’s a luminous one - layered, mineral, elegant and alive.

Two desserts close the evening: a green, herbal tarragon mousse with citrus ice, followed by a velvet-rich single-origin chocolate ganache with Søtofte milk and a whisper of sea salt. A soft, lingering ending.

Wines will be available for purchase on the evening. As a special treat, our signature beetroot tartare will also be available as an optional add-on.

We’ll light up the season; one dish (and one spoon of caviar) at a time.

Menu · Atelier Ea Vol. 7

SNACKS FROM THE SEA
Crispy bread waves / mussel / herbs
Croustade / cauliflower / umeboshi plum / GASTROunika GOLD caviar
Cusk / shiso / beetroot
Gillardeau #4 oyster / parsley oil / preserved elderflower

BREAD / BUTTER / SOIL
Sourdough bread served with whipped butter and burned cucumber

HIRAMASA / ORANGE BLOSSOM / SORREL
Salt-cured hiramasa and sorrel bloom in an aromatic almond–orange blossom vinaigrette. Served with parsley oil and fingerlime

EGG YOLK / POTATO / BOTTARGA / CAVIAR
Fermented egg yolk emulsion with potato, bottarga, and GASTROunika GOLD caviar

LANGOUSTINE / OYSTER / SØL
Yakitori-grilled langoustine with oyster emulsion, parsley, and dulse seaweed

HALIBUT / SAFRAN / AUTUMN GREENS
Poached halibut with saffron hollandaise. Served with winter greens from Kiselgården

TARRAGON / LEMON / NOUGATINE
Tarragon mousse with lemon granita and crisp nougatine

CHOCOLATE / OLIVE OIL / SEASALT
Single-origin 70% chocolate ganache with Søtofte milk. Served with olive oil and garden salt

(Menu might be subject to change)

Cancellation policy for our pop-ups

If you would like to cancel your booking we are more than happy give you a refund. Due to our preparations prior to our pop-up our refund policy is as follows: 

Cancellation more than 72 hours prior to the event
You can get a full refund deducted a handling fee of 40 DKK of each ticket. Just write an e-mail to contact@atelierea.com. 

Cancellation less than 72 hours prior to the event
At this time we have placed our orders at our suppliers and we are therefore not able to give you a refund. 

Our philosophy remains the same: local – simple – wild.

Each dish is rooted in the season, in the landscapes we walk, and in the hands of the small growers and foragers we work with. Whenever possible, we source organic ingredients, celebrating the farmers who cultivate with care and the produce that carries the character of the land.

From the salty edges of the sea to the quiet sweetness of the forest floor, this January menu is a journey - lit up with flavour, caviar, and a touch of indulgence.